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Army stew (Budae JJigae)

Credits to Michelle of our BTSARMYKitchen staff

Serves 2-4 people Prep time: 10 minutes


-10 dried, medium sized anchovies

-2 Dashima, 3-inch squares

-4 cups water

-200 grams Korean radish

**refer to notes for shortcut

Spicy marinade:

-1 tbsp. soy sauce

-1 tbsp. gochujang (Korean red chili paste)

-2 tbsp. gochugaru (Korean red pepper flakes)

-1 tbsp. mirin

-1 tsp minced garlic

-a dash of black pepper

Pot ingredients:

-1/2 container of spam

-2 sausages

-3 tbsp. baked beans

-4 shiitake mushrooms (or whichever you would like)

-1 onion

-1 block of dry tofu

-1/2 cup kimchi

-1 pack ramen noodles

-4 spring onions

**anchovy stock**

Take out the black innards from the dried anchovies.

Put frying pan on high heat. Once it is hot, place anchovies in (without oil) and mix around for 20-30 seconds with a spatula.

Then pour 4 cups of water into pan. Place the dashima and Korean radish in the pan. After water comes to a boil, reduce to medium heat and let the broth cook on a gentle simmer

for 15 minutes.

After 5 minutes, take out dashima. Let the broth cook for another 10 minutes. Once done, set to the side.


Mix all the ingredients listed under spicy marinade in mixing bowl.

**Prep pot**

Cut span, sausage, mushroom, tofu, kimchi, and spring onions into pieces and place them into a large frying pan. Then drop in 3 tbsp. of baked beans as well. Finally, place the spicy marinade on top

**Cook stew**

Pour the stock into the pot and place on high heat.

Once it comes to a boil, let the broth and ingredients cook for 10 minutes. Use a soup ladle and stir.

After 10 minutes, salt and pepper to taste.

Place ramen noodle in and stir until noodles are al dente (soft but not mushy), reduce to a low heat.

Ready to eat!


If it's too hard to find anchovy and kelp in your area (or if you want a quick fix or don't eat meat), use store-bought broth of choice. Mix 2 cups of water with 2 cups of broth.

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